2020

Gunasekaran YK, Lele V, Sakiene V, Zavistanaviciute P, Zokaityte E, Klupsaite D, Bartkevics B, Guiné RPF, Bartkiene E (2020) Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics. Food Science & Nutrition, 8(9), 4746-4756.

Barroca MJ, Guiné RPF, Amado AM, Ressurreição S, Silva AM, Marques MPM, Carvalho LAEB (2020) The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties. Journal of Food Science and Technology, 57(12), 4443-4458.

Golpour I, Kaveh M, Chayjan RA, Guiné RPF (2020) Energetic and exergetic analysis of a convective drier: A case study of potato drying process. Open Agriculture, 5(1), 563-572.

Zokaityte E, Lele V, Starkute V, Zavistanaviciute P, Cernauskas D, Klupsaite D, Ruzauskas M, Alisauskaite J, Baltrusaitytė A, Dapsas M, Siriakovaite K, Trunce S, Guiné RPF, Viskelis P, Steibliene V, Bartkiene E (2020) Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products. Foods, 9(11),

Georgescu M, Tarcea M, Hadmas R, Seni G, Teodorescu C, Szasz S, Guine R, Abram Z (2020) Romanian population perception about food risk behavior starting from their social and cultural profile. Bulletin UASVM Food Science and Technology, 77(2), 10-16.

Sarić MM, Jakšić K, Čulin J, Guine RPF (2020) Environmental and Political Determinants of Food Choices: A Preliminary Study in a Croatian Sample. Environments, 7(11), 103: 1-20.

Djekic I, Ilic J, Guiné RPF, Tomasevic I (2020) Can we understand food oral processing using Kano model? Case study with confectionery products. Journal of texture Studies, 51(6), 861-869.

Golpour I, Kaveh M, Chayjan RA, Guiné RPF (2020) Optimization of Infrared-convective Drying of White Mulberry Fruit Using Response Surface Methodology and Development of a Predictive Model through Artificial Neural Network. International Journal of Fruit Science, 20(S2), S1015-S1035.